Aloo Gosht Shorba – Pakistani Lamb and Potato Curry

Aloo Gosht Shorba - Pakistani Lamb and Potato Curry

Aloo Gosht is one of those dishes you can never go wrong by serving. One of those dishes everyone happens to love. One of those dishes that just spells out C O M F O R T.

If you’d ask me to name one dish to represent my childhood, well, this and a hot plate of daal chawal would have a tough time competing!

What is it about this delicious meal that even the picky kids love have no problems finishing plate after plate? Is it the beautifully rich and deeply flavoured broth? The tender chunks of lamb? The soft, floury potatoes?

Aloo Gosht Shorba - Pakistani Lamb and Potato Curry

There are many different versions to this traditional recipe – my Mother has a complete different recipe to me and I have seen a number of recipes vastly different to mine! Some of my Aunts use yogurt in their masala, but most use tomatoes. Some people keep the shorba (soup) thick, like pasta sauce, or very watery – some don’t have any shorba at all, cooking it like a bhuna curry. 

What is striking about Aloo Gosht however, is that no matter how the process goes down, as long as the spices are adjusted to be juuuuust right (but then, there’s always spice variations in each kitchen!), it’s always the epitome of comfort food. There’s just something about it.

Aloo Gosht Shorba - Pakistani Lamb and Potato Curry

The ultimate Aloo Gosht consistency

I’m extremely sentimental about the shorba in Aloo Gosht (and most shorba curries, actually). It needs to be absolutely perfect – no big chunks of onion floating around, no thick and gloopy shorba, none of that flavourless soup that looks like boiled water. Nope, I’m not having any of it! (Psssst! I have lots of shorba tips on my Aloo Anday post)

My Mother taught me shorba curries need to look a certain way – they should be a shade of brown and slightly red in colour, the oil floating to the top and separating around the edges, with a distinguished yellowish orange rim.

Fear not – the oil floating to the top doesn’t mean this curry is drenched in oil; it just means that the curry was cooked for long enough for the oil to separate from the water of the curry, something that is very important in South Asian cooking. If the oil hadn’t risen to the top of the curry, my Mother would declare the curry a fail without even tasting it.

Aloo Gosht Shorba - Pakistani Lamb and Potato Curry

The two methods of cooking Aloo Gosht

I’m editing this recipe 5 years on to include another method of cooking Aloo Gosht which I’m using more often. It’s quicker and requires less constant stirring as was used in the initial recipe.

Method 1, the initial method, requires a slow simmer for 2-2.5 hours with the heat barely passing the medium-mark for more then ten minutes throughout the entire recipe – about 45 minutes slowly simmering the masala, then again simmering for an hour with the meat, then again with the potatoes till they are tender, approximately half an hour.

Method 2, the new method which I use more often now, requires you to put most of your ingredients in a pot with a some water, then allow it to simmer on low for an hour, before you add in the oil and saute (bhoon) it before adding the potatoes in. This method saves time (about 30 minutes in total) and effort.

I’ve kept Method 1 up for those who prefer this recipe and have been using it over the last 5 years, despite now being more inclined to use Method 2 myself.

Aloo Gosht Shorba - Pakistani Lamb and Potato Curry

Garnish with fresh coriander and serve with your carbohydrate of choice for the ultimate Pakistani comfort food experience. I love my Aloo Gosht with plain white basmati rice, but my husband isn’t fussed and will have it with anything!

Enjoy, with love x

EDITED: 30/03/2020 to include updated method and images. Recipe is still the same! πŸ™‚

Yield: 3

Aloo Gosht (Method 1) - Pakistani Lamb and Potato Curry

Aloo Gosht (Method 1) - Pakistani Lamb and Potato Curry

Comfort food at its finest. A family favourite worthy of both a quiet night in and for guests at a dinner party. Serve with chapattis or basmati rice (my favourite is rice!)

Cook Time 2 hours
Total Time 2 hours

Ingredients

  • 0.5 cup oil
  • 1 large onion, chopped finely
  • 5 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 small tomatoes. chopped roughly
  • 500 grams lamb, bone in
  • 300 grams potatoes, peeled and chopped into chunks
  • 1 tsp salt, or to taste
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp red chili powder
  • 0.5 tsp turmeric
  • fresh coriander, for garnish

Instructions

  1. Chop and soak the potatoes in a bowl of water. The soaking will help remove some of the starches from the potato and prevent the shorba becoming gloopy the next day.
  2. Heat oil in a pot. Add in onions, garlic and ginger and fry on medium-low, stirring occasionally till golden brown. This will take about 15 minutes
  3. Add in the chopped tomatoes, 3/4 cup of water and all the spices. Bring to a boil and then cover and cook on low for about half an hour, till the water has reduced significantly Once or twice, uncover and stir the mixture vigorously, mashing the tomatoes and onions. To save time, add in only the tomatoes and fry for a few minutes, then you can blend the onions and tomatoes without adding any water, then cook the moisture out.
  4. Once most of the water has dried up, uncover and turn the heat up to high and begin to mash the mixture vigorously till the mixture seems to come together in a dry clump and the oil begins to seperate from the sides.
  5. Add in the lamb. Allow the lamb to brown in the mixture, stirring to avoid burning, about 5 minutes.
  6. Once the lamb has turned a light brown shade and no more pink colouring remains, add in 4 cups of boiling water. Bring to a boil and then lower to the lowest heat and cover.
  7. After approximately 1hour, remove the potatoes from their water and add to the lamb. Continue to cook until the potatoes have cooked, about half an hour.
  8. Garnish with chopped fresh coriander (optional)

Notes

If at step 4, you find that there are still chunks of onions and tomatoes left, you can transfer the mixture to a food processor and pulse till 90% smooth. Also, if you're short on time feel free to blend the tomato and onion mixture after 10 minutes as opposed to waiting for 30 minutes of simmering.

Yield: 3

Aloo Gosht (Method 2) - Pakistani Lamb and Potato Curry

Aloo Gosht (Method 2) - Pakistani Lamb and Potato Curry

Comfort food at its finest. A family favourite worthy of both a quiet night in and for guests at a dinner party. Serve with chapattis or basmati rice (my favourite is rice!)

Cook Time 1 hour 40 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 0.5 cup oil
  • 1 large onion, chopped finely
  • 5 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 small tomatoes. chopped roughly
  • 500 grams lamb, bone in
  • 300 grams potatoes, peeled and chopped into chunks
  • 1 tsp salt, or to taste
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp red chili powder
  • 0.5 tsp turmeric
  • fresh coriander, for garnish

Instructions

  1. Add all the ingredients aside from the oil, potatoes and coriander into a deep pot. Add one cup of water, bring to a boil, and then simmer on low for an hour Aloo Gosht Shorba - Pakistani Lamb and Potato Curry
  2. Once the hour is up, add the oil and begin to saute the curry well, stirring constantly. This is the most important part of this method, so the longer you saute the better. This helps sear the meat, roast the spices, help the oil seperate and also breaks down the masala better. This will take ten minutes maximum Aloo Gosht Shorba - Pakistani Lamb and Potato Curry Aloo Gosht Shorba - Pakistani Lamb and Potato Curry
  3. Add the potatoes and about 1-1.5 cups water. Bring to a boil, then simmer again for between 20-30 minutes, until the potatoes are cooked Aloo Gosht Shorba - Pakistani Lamb and Potato Curry
  4. If you want less broth/shorba at this point, cook the moisture out on high till it is your desired consistency. Similarly, if you want more, add some additional water and bring it to a boil
  5. Garnish with coriander
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27 thoughts on “Aloo Gosht Shorba – Pakistani Lamb and Potato Curry

  1. Wow, thanks Fatima.
    This curry tastes amazing.
    It’s making look forward to cold winter days.
    Any chance of some basic flat/bread recipes for us novices.
    Thanks again
    Gareth

  2. Salam aleykoum Fatima! Just wanted to let you know I made this recipe for my partner who is Pakistani and he
    absolutely loved it!! Thanks so much πŸ™‚

  3. Thanks for this amazing recipe. Following it today. My tomatoes were not red enough so I added just a bit of tomato paste. The curry looks good so far. Also reduced coriander powder and zeera according to preference.

  4. Hi there, I live in Toronto, Canada, and saw your website, the pics and food look amazing. I just have one question, everytime I make Mutton or Lamb, I get this gamey smell and taste in my curries which has lead me to avoid red meat curries, which I really love. How do I avoid getting this gamey smell/taste in my curries from Mutton and Lamb.

  5. Hi, I’m making this right now. I will let you know how it turns out. Looked amazing. I wanted to know when using boneless meat do you still cook it on a low heat for 1hour or less before adding the potatoes?

  6. ya salam habibi thanks a lot for your beautiful recipe today i’m going to make aloo gosht by myself actually i’m lil bit afraid to cooking i may be burn the food but i hope your recipe will work good i wish you success in your dreams i wish you to live long JAZAKALLAH dear

  7. Thanks sister Fatima your recipes to me are survival tips….Being a male, pakistani and living away from my family first time…had no clue abt cooking….since then i have been surviving taking guide lines from recipes.

    May Allah bless your work.

    1. Works fine for us πŸ™‚ The potato and the shorba pad the meat out. Although you could be a bit more conservative and say this serves 3 people – perhaps that would be better if you are serving this on its own x

  8. Assalam aliakum. My aloo gosht never turned out tasty. Mostly i messed up because of tomato onion ratio… today i followed yours and it s really delicious. Thank you and stay blessed

  9. Hello,

    Wow it’s amazing that you 20 something year old and know how to cook array of perfected cooked dishes.

    I have one question in regards to the potato and meat curry, please don’t mind my ignorance,..I have noticed that you didn’t use curry powder in your recipe.

    Obviously I am not no cook but when my mother cooks she always uses curry powder on most dishes followed by separate cumin/coriander powder.

    Is it ok not to use curry powder?
    Thank you

    1. Hi Jay! Thank you for your lovely words! I don’t use curry powder in any of my dishes and my Mother never used it either. I find I have more power over the flavour if I use my own spices and omit curry powder, as it is usually a mix of the regular spices I use anyway. πŸ™‚

  10. I made this last week and my husband loved it! He came back today with meat and requested that I make it again. Thanks so much for the great recipe, I’m looking forward to trying some more of your recipes in the next few weeks πŸ™‚

      1. Too thick ! :p Also because some potatoes became purΓ©e. At the end I added some water xp

        PS : Sorry for my english, I am French ^^

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